Cake with Biscotti, Peaches and Bananas

04/01/2018
Topato
fromTopatoДарт Вейдър387257698
"Wanna know how to tell when a dessert is perfect? When you can feel the perfection of the combination of textures, aromas and flavors not only with your palate but with your eyes as well."
Preparation60 min.
Тotal60 min.
Servings8
Cook
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Ingredients

  • biscotti - 1 packet, 24
  • for syruping
  • milk - 1 cup, sweetened
  • coffee - 1 tsp, instant
  • cream mixture
  • cream - 1, vanilla, without boiling
  • milk - 1 1/5 cups (300 ml) cold
  • sour cream - 4/5 cup (200 g)
  • powdered sugar - 1 tablespoon
  • gelatin - 1
  • peaches - 2
  • bananas - 1
  • jam - 3 tbsp, apricot
  • muesli - 2 tbsp (30 g) chocolate

Preparation

First, mix the sweetened milk for the syrup with sugar to taste and 1 tsp instant coffee. Then start making the cream mixture.

Beat the cold milk and vanilla cream with a mixer for 3 min.

In a separate container, beat the sour cream with the powdered sugar. Then mix with the vanilla cream and stir well.

Make the gelatin according to packet directions and once dissolved, pour 1/2 of it into the cream and stir.

Arrange a layer of biscotti in a cake form on top of foil or baking paper, after dipping each one in the milk with coffee. Pour part of the cream mixture over them, another layer of biscotti and cream again. Make 3 layers in this order. Don't smear the final layer with cream because it'll serve as the base when you invert it. Leave to harden for 4-5 hours in the fridge.

Wash the peaches and cut them into thin crescents, the banana into round slices.

Take the cake out, invert it into a platter, remove the paper. Arrange the fruits, sprinkle the crumbled chocolate muesli along the sides of the cake.

Dilute the apricot jam with a little water and heat it, pour in the rest of the gelatin and stir well. Pour it over the fruits using a spoon and leave to harden in the fridge.

Serve with coffee and mint leaves!find similar recipes here

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